ADVERTISEMENT
Easy Mini Chicken Pot Pies
Comfort food in the cutest package! These Easy Mini Chicken Pot Pies feature a creamy chicken and veggie filling
wrapped in flaky pie crusts or puff pastry. Perfect for weeknight dinners, parties, or freezing for later.
Don’t lose this recipe—it’s a keeper!
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
For the Crust:
- 1 package refrigerated pie crusts (or puff pastry), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Set oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Cook filling: In a skillet, melt butter over medium heat. Add diced onion and sauté until softened, about 3 minutes. Stir in flour and cook 1 minute to form a roux.
- Add liquids: Gradually whisk in chicken broth and milk until smooth. Simmer for 3–4 minutes until thickened.
- Finish filling: Stir in chicken, frozen vegetables, garlic powder (if using), salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Prepare crusts: Roll out pie crusts or puff pastry. Cut into circles large enough to fit into muffin cups, with some overhang for sealing.
- Assemble pies: Press dough circles into muffin cups. Spoon filling into each. Place smaller dough circles on top, pinch edges to seal, and cut small slits for venting.
- Bake: Brush tops with beaten egg. Bake 20–25 minutes, until crust is golden brown.
- Cool slightly: Let pies cool in the pan for 5 minutes before serving.
Why This Recipe Works
- Creamy filling: A quick roux with broth and milk creates a velvety sauce that holds the chicken and veggies together.
- Mini size: Muffin tin portions make these easy to serve, freeze, and reheat.
- Flaky crust: Using pie crusts or puff pastry gives buttery, crisp layers without extra effort.
Expert Tips
- Use rotisserie chicken for a quick shortcut.
- Make-ahead: Fill muffin tins with assembled pies, cover, and refrigerate for up to 24 hours before baking.
- Add extra herbs like thyme or parsley for a flavor boost.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze baked pies for up to 2 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes.
Frequently Asked Questions
Can I use fresh vegetables? Yes—just steam or sauté them slightly before adding to the filling.
Can I make one large pot pie instead? Absolutely—just use a standard pie dish and bake for 35–40 minutes.
What’s the best crust? Puff pastry gives a lighter, flakier texture, while pie crust is more traditional.
Estimated Nutrition
~260 kcal per mini pie (estimate).
ADVERTISEMENT
